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| Patriotic
Cheesecake |
2 12-ounce
tubs cottage cheese
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3
egg yolks, slightly beaten |
1 tbsp
almost extract
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2
tbsps milk |
2 tbsp
lemon juice
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1
cup sugar |
1/4
tsp salt
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2
cups whipped cream |
3 egg
whites
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2 envelopes
of unflavored gelatin softened in 1/2 cup cold water
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| Crust:
2 cups graham cracker crumbs. 1/2 cup melted butter. Blend cottage
cheese. Add almond, lemon juice and salt. Combine egg yolks,
milk and sugar. Cook in double boiler or microwave until thick,
stirring constantly. Stir in softened gelatin until melted.
Cool slightly and stir in cheese mixture and whipped topping.
Press crumbs into a 9-inch cake pan. Pour in cake mixture and
chill for 8 hours. Unmolded and top with blueberry and cherry
pie filling. |
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